Emprimir
Correo Electrónico
Add a photoRaciónes: 4
Ingredientes
- 4 x Pears, peeled, cored and cut into 1cm ( 1/2 inch) slices
- 125 gm Punnet boysenberries, washed
- 4 lrg Size egg yolks
- 50 gm Caster sugar, (2oz) Grated zest of 1 lemon
- 1 x 200 millilit creme fraiche
Direcciones
- Preheat the oven to 220 C, 425 F, Gas Mark 7.
- Divide the fruit equally between four individual, heatproof gratin dishes or possibly one large dish.
- Beat the egg yolks with the sugar till light and creamy. Fold in the lemon zest and creme fraiche.
- Pour this mix over the fruit. Place the dish/dishes on a baking tray and cook for 15-20 min or possibly till golden. Serve immediately.
- NOTES : A rich, creamy dessert comprising of creme fraiche, pears and boysenberries.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 177g | |
| Recipe makes 4 servings | |
| Calories 147 | |
| Calories from Fat 42 | 29% |
| Total Fat 4.7g | 6% |
| Saturated Fat 1.64g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 210mg | 70% |
| Sodium 10mg | 0% |
| Potassium 209mg | 6% |
| Total Carbs 25.38g | 7% |
| Dietary Fiber 5.0g | 17% |
| Sugars 15.79g | 11% |
| Protein 3.3g | 5% |
